Homemade Panettone Recipe

Preparation: Operating mode: Sponge: put the flour and instant yeast in the mixer, mix dry until everything comes together, then add the water, dough improver, sugar and knead, after a few minutes add the butter and continue kneading until you obtain a normal unrefined dough, let it ferment for 2 and a half to 3 hours. Reinforcement: Put the sponge with the yolks, sugar, salt, emulsifier, glitter and water in the mixer, knead until it is homogenized, add the flour beforehand, that flour has to be mixed separately with the milk powder, anti-mold, gluten. wheat and the strong improver. Continue kneading, when the dough begins to gain elasticity, incorporate the margarine and essences, until you obtain a thin and elastic dough. At the end, add the raisins and candied fruit. Rest the dough for a few minutes. Cut and form buns into desired units. Let it rest for 10 minutes, form the buns a second time and place them in molds, let them ferment for about three hours, bake at 180 degrees for 60 minutes. To enjoy!